Bread has long been a fundamental part of diets worldwide, including in Nigeria, where it is often paired with various ingredients to create quick and affordable meals.
Its significance is underscored by its mention in religious texts, such as the Lord's Prayer, where Jesus instructed his followers to pray for their daily bread.
However, concerns are rising over the safety of bread consumed in Nigeria due to questionable practices by some bakers.
Research indicates that many bread brands contain potassium bromate and unacceptable levels of heavy metals like arsenic, mercury, lead, chromium, manganese, nickel, cobalt, and zinc. Consumption of bread tainted with these substances over time can lead to serious health issues, including cancer and kidney failure.
In response to these alarming findings, experts are urging the National Agency for Food and Drug Administration and Control (NAFDAC) to intensify monitoring of bakeries nationwide.
Many consumers report a strong addiction to bread, complicating efforts to address these health risks. While some countries have set strict limits or outright bans on potassium bromate in baked goods, NAFDAC has had a ban in place since 2003.
Nonetheless, many Nigerian bakers continue to use this harmful additive to enhance dough quality and reduce production costs.
Recent studies have revealed that bread samples from cities such as Ado-Ekiti, Ile-Ife, Port Harcourt, Yobe, and Lagos frequently exceed the permissible limit of potassium bromate set by health authorities.
For instance, a study conducted in Ado-Ekiti found that six out of seven bread brands tested contained potassium bromate levels above the acceptable threshold.
The researchers highlighted that the chronic hazard quotient for both adults and children indicated potential carcinogenic risks associated with regular consumption of these breads.
The dangers extend beyond potassium bromate; excessive intake of heavy metals through contaminated bread is linked to various health problems.
